Crispy Indonesian Chicken Wings with Turmeric and Lemongrass

Crispy Indonesian Fried Chicken Wings (Sayap Goreng)

Ingredients:

• 1/2 kg chicken wings
• 2 bay leaves
• 1 segment galangal (lengkuas)
• 1 lemon
• For the spice paste:
  • 1 segment turmeric
  • 2 cloves garlic
  • 1 tablespoon coriander seeds
  • 1 teaspoon white sugar
  • 1 tablespoon salt
• Cooking oil (as needed)
• Water (as needed)

Instructions:

1. Prepare the Chicken Wings:
   Begin by thoroughly washing the chicken wings under cold water. Squeeze the juice of the lemon over the wings, making sure to coat them evenly. Drain well.

2. Create the Spice Paste:
   In a food processor or mortar and pestle, combine the turmeric, garlic, coriander seeds, white sugar, and salt. Blend or grind until a smooth paste forms.

3. Marinate the Chicken:
   Place the cleaned chicken wings in a large bowl. Add the freshly made spice paste, bay leaves, and sliced galangal. Mix well to ensure all the wings are coated with the spice mixture.

4. Simmer the Wings:
   Pour enough water into the bowl to just cover the chicken wings. Stir well and transfer the mixture to a pot. Bring to a boil, then reduce the heat and simmer for approximately 10 minutes. Turn off the heat and drain the wings, discarding the bay leaves and galangal slices.

5. Fry the Wings:
   Heat a generous amount of cooking oil in a frying pan over medium heat. Once hot, add the chicken wings in batches. Fry the wings until they are golden brown and crispy, about 5-7 minutes per batch. Remove the wings from the oil and drain on paper towels.

6. Serve:
   Your crispy Indonesian fried chicken wings are now ready to be served. Enjoy them hot as a delicious appetizer or main dish.

This recipe brings a delightful crunch and aromatic flavor to your table, capturing the essence of traditional Indonesian cooking with every bite.